Filtered by: Restaurant Food Suppliers


The best tasting, sweetest corn we’ve found

The corn grown in the Brentwood area of California’s Sacramento River Delta is the best tasting, sweetest corn we’ve found. Known as Brentwood corn, this product has the well-deserved reputation across the country as the benchmark against which all other corn is measured. However, all Brentwood corn is not created equal! Over the past eight...

Read more


FreshPoint Central California Hosts Congressional Roundtable

TURLOCK, Calif. —  FreshPoint Central California recently hosted a food service industry roundtable with U.S. Congressman Jeff Denham (R-CA), who serves on the House Transportation and Infrastructure Committee. Representatives from FreshPoint, Sysco, Dot Foods, Vistar, Foster Farms, and McLane participated in the event, which covered a wide range of topics including infrastructure investment, shortage of qualified...

Read more


How to win summer: cold soup

Want to win at summer? Try cold soup. Soup is the quintessential comfort food for many people; yet, it’s often relegated to the fall and winter seasons and is often hearty and warming. So what about summer soups? There is a long and varied history of cold soup in many parts of the world, including...

Read more


Florida Lychee

Florida Lychee: limited season, limitless flavor

We are super excited that lychee are now in season. On the outside here you can see why some people would call them the Chinese strawberry, because it looks like a strawberry, with a bumpy leathery skin, but on the inside we have this perfumy, flowery, aromatic (flesh), that looks like a little peeled grape....

Read more


A Remarkable Tomato Partnership

Second Harvest Food Bank of Middle Tennessee recognizes Sysco and FreshPoint as a Harvester of Hope Vision Partner.  The partnership between Second Harvest Food Bank of Middle Tennessee and Sysco/FreshPoint goes back almost 26 years with consistent gifts of food and funds that have impacted thousands of food insecure individuals in Middle and West Tennessee....

Read more


Sysco and FreshPoint Recognized for Advocating Consumption of Fruits and Vegetables

HOUSTON – For the third consecutive year, Sysco and FreshPoint received the Produce for Better Health (PBH) Foundation’s Role Model Award. This award recognizes public and private organizations for outstanding efforts in increasing the visibility, recognition and impact of the “Fruits & Veggies—More Matters” national health campaign. PBH is a national non-profit organization whose mission...

Read more


Carrot tops, one chef’s trash is another chef’s pesto.

I’ve said it before…I love cooking with “trash!” I still haven’t found a use for the white pith on a pepper, lemon seeds, or the twist tie that holds baby vegetables together, but I can use just about anything else. In my line if work, I don’t only get to cook with delicious vegetables, but...

Read more


Florida peach

Florida peaches, a success story

Florida has long been associated with citrus, especially oranges, but how the times have changed. With booming real estate prices and a series of devastating hurricanes in 2004, the once mighty citrus industry is facing challenges as never before. According to last Florida Agricultural Census, citrus had a value of $1.35 Billion, while decorative plants...

Read more


You haven’t had asparagus until you’ve had Zuckerman’s

“Doing cartwheels of joy!” — The Produce Hunter The California Sacramento River Delta boasts exceptionally rich peat soil. This magnificent soil and the area’s climate combine to grow what many people consider the world’s best asparagus. In 2004, Russ Parsons’ prescient article about the state of California’s asparagus crop, Delicate Harvest in Crisis, ran in...

Read more


Give Peas a Chance

Give peas a chance, but if you include them in guacamole, people have opinions about that. Spring has sprung and that means it’s time for English (or garden) peas to grace your menus. You can serve them raw, but they also cook perfectly in just a couple of minutes. Take advantage of the herbaceous and...

Read more


How to get the most bang for your buck with herbs

Question: Herbs are perishable, how can I get the most bang for my buck with my herbs? Let’s talk about the magic of your freezer Your springtime bounty can be kept for weeks or months just with the magic of olive oil and your freezer. Blend up extra herbs and freeze them in ice cube...

Read more


Think Color and Variety for American Heart Month

It’s American Heart Month. Heart disease is the leading cause of death in America. How do fruits and veggies play a role with heart disease? The American Heart Association encourages you to be Healthy For Good™ with their few simple steps: Eat Smart: Make healthy, delicious choices wherever and whenever you eat. Add Color: Make...

Read more


Microgreens are the perfect garnish for your Valentine's menu.

Focus on Colorful Garnishes this Valentine’s Day

What edible flowers lack in flavor, they make up for it with vibrant, happy color. Edible flowers are a beautiful way to add a pop of color. Use them whole as colorful garnishes, add a few to a glass of champagne or a cocktail, or break apart the flowers into an edible confetti and sprinkle...

Read more


A Food Waste Trend we Hope Becomes More than a Trend

Food waste is on everyone’s radar. You may ask yourself a few questions like, “how can I help the environment and help feed the hungry?” In the United States, food waste is estimated at between 30- 40% of the food supply. We hope this “food trend” becomes more than a trend, but a way of...

Read more